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All Journal Jurnal Sains dan Teknologi Jurnal Berkawan
Rashida Farellia Az-Zahra
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Aerospace Engineering Agriculture, Biological Sciences & Forestry Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Dentistry Electrical & Electronics Engineering Energy Engineering Health Professions Industrial & Manufacturing Engineering Mathematics Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Veterinary

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Kadar Gula Reduksi dan Daya Terima pada Snack Bar Tinggi Energi Berbahan Dasar Tempe dan Kacang Merah untuk Atlet Rashida Farellia Az-Zahra; Kurnia, Pramudya; Mustikaningrum, Fitriana
INSOLOGI: Jurnal Sains dan Teknologi Vol. 4 No. 4 (2025): Agustus 2025
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/insologi.v4i4.6131

Abstract

Snack bars are an energy-rich food choice and can be a useful substitute for athletes to meet energy needs between main meals. As an effort to innovate food products and improve nutrition, a comparison of tempeh and red beans was conducted in making snack bars. The purpose of this study was to determine the reducing sugar content and acceptability of snack bars made from tempeh and red beans. This type of research is an experimental study with a Completely Randomized Design (CRD), namely snack bars with a ratio of tempeh and red beans Formula A (85g:65g), B (75g:75g), and C (65g:85g). Testing of reducing sugar levels was analyzed using One Way Anova followed by the LSD test. Data collection of the acceptability test used an acceptability test form involving 30 panelists and was analyzed using the Kruskal Wallis test. The results showed the highest reducing sugar content in the ratio of tempeh and red beans (75g:75g) which was 26.67% and the lowest in the ratio of tempeh and red beans (85g:65g) which was 21.78%. The results of the snack bar acceptability test showed significant differences in texture parameters between Formula A and Formula B, Formula A and Formula C snack bars (p<0.05), while there were no differences in color, aroma, taste, texture, and overall parameters (p>0.05). There was an effect of the ratio of tempeh and red beans on the reducing sugar content and texture acceptability of the snack bar.
PENGARUH PEMBERIAN EDUKASI DALAM MENINGKATKAN PENGETAHUAN CUCI TANGAN PAKAI SABUN PADA ANAK-ANAK DI DESA WARU, BAKI, SUKOHARJO Tri Novaliano Rechtsi Medistianto; Fahra Fadhilla; Putri Komalasari; Tsabitha Aqiella Madjid; Nabillah Syifa Athalia; Rosanna Jane; Rashida Farellia Az-Zahra; Intan Uzy Hanifah; Yoeristia Roembiasiwi; Sabela Riska Pratiwi; Meylia Puspitasari; Mutiara Bahi Almayda
Jurnal Berkawan: Jurnal Pengabdian kepada Masyarakat Vol 1. No. 3, September 2024
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/berkawan.v1i3.6023

Abstract

Salah satu alasan tingginya kasus penyakit infeksi pada anak adalah kebiasaan hidup yang tidak sehat, seperti tidak mencuci tangan dengan benar. Sayangnya, masih banyak orang yang meremehkan pentingnya mencuci tangan dengan benar, yang disebabkan oleh kurangnya edukasi atau informasi yang memadai. Edukasi tentang pentingnya mencuci tangan yang benar adalah solusi utama untuk masalah ini. Pada kesempatan ini, anak-anak di Desa Waru, Baki, Sukoharjo menjadi target program edukasi mencuci tangan dengan sabun. Materi edukasi disampaikan menggunakan video tentang Cuci Tangan Pakai Sabun (CTPS) dan media pendukung lainnya, seperti permainan menyusun potongan gambar sesuai dengan langkah-langkah cuci tangan yang benar. Program edukasi ini dilakukan melalui serangkaian kegiatan yang meliputi pre-test, penyampaian materi, praktik langsung, dan post-test. Hasil post-test yang dibandingkan dengan pre-test menunjukkan peningkatan signifikan dalam pemahaman anak-anak tentang Cuci Tangan Pakai Sabun (CTPS). Setelah evaluasi program, kami merekomendasikan penggunaan metode edukasi lain seperti cerita interaktif atau demonstrasi langsung, memperkuat kerjasama dengan orang tua dan komunitas lokal, serta melakukan pemantauan berkala tentang penerapan Cuci Tangan Pakai Sabun (CTPS).
Co-Authors Fahra Fadhilla Fitriana Mustikaningrum Intan Uzy Hanifah Meylia Puspitasari Mutiara Bahi Almayda Nabillah Syifa Athalia Pramudya Kurnia Putri Komalasari Rosanna Jane Sabela Riska Pratiwi Tri Novaliano Rechtsi Medistianto Tsabitha Aqiella Madjid Yoeristia Roembiasiwi